Chocolate Star Cookies

1 3/4 C. Flour

1 t. Soda

1/2 t. Salt

1/2 C. Sugar

1 t. Vanilla

1/2 C. brown sugar

1/2 C. shortening

1/2 C. peanut butter

1 egg

2 T. milk

Cream sugar, vanilla, brown sugar, shortening, peanut butter, egg & milk. Add dry ingredients. Roll into ball, coat with sugar. Bake @ 350 degrees about 8 minutes. While warm, press Brach's Chocolate Stars into cookies. 

Chocolate Chip Ice Cream Sandwiches

 These are so fun to make and my daughter loved being able to put on the candy bits!

1/2 gallon vanilla ice cream, softened

1 roll refrigerated chocolate chip cookie dough

1 c. miniature chocolate chips

Line 13x9 inch baking pan with wax paper. Spread softened ice cream evenly in pan. Cover with plastic wrap. Freeze at least 4 hours. Preheat oven to 350 degrees. Shape dough into golf ball size balls and bake for 10 minutes. Using a 2 1/2 inch round cutter, cut ice cream into 8 rounds. Place 1 ice cream round on flat side of 8 cookies. Top with flat side of remaining cookies. Roll edges in chocolate chips. Wrap in plastic wrap and freeze for 4 hours before serving.

(To make it fun, use different flavors of ice cream and instead of chocolate chips choose any kind of candy that you like; mini m&ms, heath bits, peanut butter chips, Butterfinger bits.)

Easiest Cream Puffs!

These cream puffs are so easy to throw together and they are so yummy! 

1 sheet frozen puff pastry, thawed

1 C. cold milk

1 pkg. vanilla instant pudding

1/2 C. thawed cool whip

1 oz. semi-sweet baking chocolate

Preheat oven to 400 degrees. Unfold pastry on lightly floured surface. Cut into 9 circles with 3 inch cutter. Place on baking sheet. Bake about 10 minutes. Meanwhile pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in cool whip. Cover. Refrigerate 15 minutes.

Cut pastry circles horizontally in half. Spoon pudding mixture evenly into bottom halves of pastry, cover with tops. Drizzle with melted chocolate. Serve immediately or cover and refrigerate until ready to serve.

Waikiki Meatballs

8 T. cornstarch

2 C. brown sugar

2/3 C. vinegar

4 T. soy sauce

2 C. pineapple juice

2 C. water

1 can of diced pineapple

Mix cornstarch and brown sugar together in a medium saucepan. Slowly pour in wet ingredients, stirring continuously until well blended. Boil on med - high heat until sauce thickens stirring constantly. Combine meatballs and pineapple in crock-pot. Pour sauce over and cook on low until heated through. About 2 hours. Serve over white rice. 

Caramel-Pecan Snappers

3/4 C. sugar

1/4 C. shortening

1/4 C. butter, softened

1 t. vanilla

1 egg

1 3/4 C. all-purpose flour

3/4 t. cream of tartar

3/4 t. baking soda

1/4 t. salt

3/4 C. chopped pecans

36 caramels, unwrapped

2 T. milk

1 C. semi-sweet chocolate chips, melted 

Heat oven to 350 degrees. In a large bowl, beat sugar, shortening, butter, vanilla and egg with electric mixer on medium speed. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1 inch balls. On ungreased cookie sheet, place balls 3 inches apart. with greased bottom of glass dipped into sugar, flatten ball slightly. Press 1 teaspoon pecans onto each cookie.

Bake 9 minutes or until set but not brown. Cool slightly, remove from cookie sheet to cooling rack.

In small microwavable b owl, microwave caramels and milk uncovered on High 2 to 3 minutes, stirring every minute, until smooth. Spoon caramel over cookies; top with melted chocolate. Cool completely, about 30 minutes. 

Southern Red Velvet Cake

2 1/2 C. cake flour

1 1/2 C. sugar

1 t. baking soda

1 t. salt

3 T. cocoa powder

1 1/2 C. vegetable oil  (I normally substitute some of the oil with applesauce)

1 C. buttermilk, room temp.

2 eggs, room temp.

1 oz. red food coloring

1 t. vinegar

1 t. vanilla extract

Preheat oven to 350 degrees. Grease cake pans (3 - 9 in. rounds). In a large bowl, sift together the flour, sugar, soda, salt and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, red coloring, vinegar and vanilla.

Using a stand mixer, mix the dry into the wet ingredients until just combined. Divide the cake batter evenly among the pans. Bake about 30 minutes.

Invert onto plate and then again onto cooling racks so cakes are right side up. Let cool completely.

Frost & sprinkle with pecans.

Cream Cheese Frosting 

1 lb. cream cheese, softened

4 C. confectioners sugar

2 sticks butter, softened

1 t. vanilla extract

In a standing mixer, fitted with the paddle attachment, mix cream cheese, sugar and butter on low speed until incorporated. Increase the speed to hight & mix until light and fluffy, about 5 minutes. Reduce the speed to low. Add the vanilla, raise the speed to hight and mix briefly until fluffy. Store in the refrigerator until somewhat stiff before icing. 

(This makes a ton of frosting, so use generously between layers.)

Molten Chocolate Cakes

4 squares semi-sweet chocolate

1/2 Cup butter

1 Cup powdered sugar

2 eggs

2 egg yolks

6 Tbsp. flour

Preheat oven to 425 degrees. Butter four 3/4 cup custard cups or souffle dishes. Place on baking sheet.

Microwave chocolate and butter in large microwavable bowl on high 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups. 

Bake 12 to 13 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately. 

To Bake in Muffin Cups:

Prepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425 degrees for 9 minutes. 

To Make Ahead:

Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.